A standout dessert, this Irish coffee-inspired meringue is a true crowd pleaser.
Ingredients
Serves 6-8
- 2 egg whites
- 110g icing sugar *
- 2 teaspoons instant coffee powder (not granules)
Filling:
- 300ml whipped cream
- 2 tablespoons approx. Irish whiskey
Decoration:
- chocolate coffee beans
- silicone paper - Bakewell
Method
- Draw 2 x 18cm circles onto a sheet of silicone paper. Then turn them over so the pencil or pen does not mark the meringue.
- Put the egg whites into a spotlessly clean and dry bowl. Add all the icing sugar except 2 tablespoons. Whisk until the mixture stands in firm dry peaks. It may take 10-15 minutes.
- Sieve the coffee and the remaining icing sugar together and fold in carefully with a rubber spatula.
- Spread the meringue carefully with a tablespoon onto the circles on the silicone paper. Bake in a very low oven 150°C/300°F/Gas Mark 2 for approx. 1 hour or until crisp. The discs should peel easily from the paper. Allow to get cold.
- Add the whiskey to the whipped cream.
- Sandwich the meringue discs together with Irish whiskey flavoured cream.
- Pipe five rosettes of cream on top. Decorate with chocolate coffee beans or chocolate curls.
